Mini Bombe Alaska

These things look like they should be out of Monsters Inc., but I think they look pretty cool! They are also super easy to make yet taste like you have spent a long time on them! All you really need is a creme brulee torch (or if you don't have one, you can also place it in the oven.

Serves 4

4 x 2cm thick slices bought Madeira cake or any type of sponge
4 scoops good quality ice cream (some flavours that work well are honey, nougat, lemon, vanilla - anything you like!)
2 egg whites
1/2 cup sugar

Use a round 7cm diameter pastry cutter (or trace around a mug or cup) to cut a disc from each slice of cake. Place the discs onto the serving plates.

Use an electric beater to beat the egg whites in a clean dry bowl until firm peaks form. Gradually add the sugar, beating very well after each addition until the mixture is thick and glossy.

Place a scoop of the ice cream in the middle of each sponge disc.

Fill a piping bag with a medium plain nozzle on it with the meringue, and pipe dots all over the ice cream ensuring even coverage. Hold the nozzle close to the ice cream (make sure it is not melting or else the meringue won't attach - return the whole plate to the freezer if it is) and press out a dot. Stop squeezing the bag and quickly pull the bag directly away from the dot, creating a sort of spike.

Using your creme brulee torch, lightly toast the meringue spikes just long enough to brown them. Don't apply too much heat to one area as you might melt the ice cream! Serve immediately.

***If you want to make these in your oven, there are just a few adjustments to make. Place the discs on a lined baking tray instead of a plate, using a spatula spread the meringue over the ice cream and cake evenly, and place in a 220ºC oven for approximately 3 minutes until lightly browned. The meringue acts as an insulator and prevents the ice cream from melting. Serve immediately.